Popcorn Cookies

Recipe from The Smitten Kitchen Cookbook by Deb Perelman of smittenkitchen.com

Here's what you need:

4 to 4 1/2 cups popcorn, buttered and salted

1/2 cup butter (1 stick), softened

1/2 cup packed brown sugar

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cup flour

1/2 teaspoon baking soda

Here's what to do:

1~ In the bowl of an electric mixer add softened butter {I used margarine in one batch and the butter batch was much better. The margarine will    

       do if you don't want to run to the store, but if you have a choice, use the real deal} brown sugar, sugar, egg and vanilla and mix until well     


2~ In a separate bowl sift together (with a whisk) the flour and the baking soda. 

3~ With the mixer on low, add the flour mixture in small batches to the sugar mixture stopping mixer from time to time to scrape the bottom of 

        the bowl with a rubber spatula.

4~ Now for the fun, and for the trickiest part of our endeavor...fold the popcorn into the cookie dough. Mrs. Perelman instructs, "Fold in the 

        cooled popcorn so that it is evenly distributed through the batter, which will seem like a ridiculous instruction because there is so much 

        popcorn and so little cookie batter, but it works." She also says not to fret over the pieces of popcorn that will inevitably break, "the mixed- 

        size pieces are a part of the cookie's charm."

5~ Spoon dough in very heaping tablespoon sized scoops onto cookie sheets making sure to leave 2 inches between cookies. Bake for 10-12 

        minutes at 350 being very careful not to over bake. 

6~ NOTE: These cookies need to be kept in a sealed container so that they stay fresh as long as possible. Plan to eat them no longer than 2 days 

       after baking, after that, the popcorn can get rather stale.

One recipe yields about 2 dozen cookies, give or take a few which were surely consumed in dough form!

Happily shared by: The Wright Place